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Northern New England Maple Bread  
printer-friendly
By Marcia Passos Duffy

In March the sap is flowing.  Take advantage of our liquid gold by making this
delicious Maple Syrup Bread.  You'll love the crusty maple sugar topping!

Makes 1 loaf

1/3 cup maple syrup
2/3 cup warm water
2 tablespoons dry milk
1 tablespoon butter, melted
2 teaspoon active dry yeast
1/2 teaspoon salt
1 cup all-purpose flour
3/4 cups of whole wheat flour

Crust topping
1-2 tablespoons maple sugar, or light brown sugar
water

Place maple syrup and warm water in a medium mixing bowl.  Add dry milk,  
butter, yeast, and salt. Stir until dissolved. Mix in flours, a half cup at a time.

Turn dough out onto floured board and knead for about 5 minutes. If the
dough is too sticky, add more white flour one tablespoon at a time.

Grease medium bowl. Put dough in bowl and turn so that the dough is greased
on the top. Cover and let rise in warm place for about 45 minutes or until
double in size.

Punch down dough. Turn out onto floured board and knead for 3 minutes.
Shape dough into loaf.

Grease loaf pan. Put loaf in pan, cover with clean cloth and allow to rise for
about 30 minutes or until double in size.

Brush the top of the loaf with water and sprinkle granulated maple sugar or
light brown sugar on top.

Bake at 350 degrees F for 30 minutes or until golden brown.

Remove loaf from pan and let cool to warm on rack.
The Heart of New England
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